Wednesday, April 30, 2014

Mustard Roasted Fish

When Ina Garten calls a recipe "the easiest main course I can ever make," you know you need to add it into your weeknight repertoire, STAT. From unpacking groceries to the dinner table, this mustard roasted fish literally came together in under 15 minutes. The fish comes with a delicious mustard and caper sauce that adds a nice kick to the mild fish. 

Now, Ina calls for Red Snapper, which is quite delicious, but also quite expensive. At my local market, it costs almost $25 a pound! I opted instead for Turbot fillets since I am trying to save for a pair of fabulous shoes live on a budget. 

This was the perfect weeknight dinner--and made me feel like a modern-day Ina Garten. Now, if only I could get her house in the Hamptons...

Mustard Roasted Fish

From Ina Garten
Serves four

4 eight-ounce fish fillets such as red snapper or turbot
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grained mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Preheat the oven to 425 degrees F. 

Line a sheet pan with parchment paper. Place the fish fillets skin side down on the sheet plan. Sprinkle generously with salt and pepper.

Combine the creme fraiche,mustards, shallots, capers, 1 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. 

Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done. (The fish will flake easily at the thickest part of the fish.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

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